This fresh summer salad uses white beans & arugula with a tarragon & wine vinaigrette. It is fresh, light, and delicious! If you have been growing a little herb garden this summer, here’s a chance to throw in a bit of fresh tarragon. Toss this salad together in under twenty minutes, and if you are making it a stand-alone entrée, add a little chopped chicken. Many of you may have noticed I haven’t posted for a couple of weeks. Well, my daughter had our sweet grandson, Levi, on her due date, August 30th! So the blog took a little rest and my new grandson received all my attention. I understand why God created us to have children when we’re young. Between changing diapers, cooking meals, washing clothes, cleaning dishes, and taking the late-night shift so momma & daddy could get caught up on a little sleep, I was completely and utterly exhausted! But it was worth it all.I may be biased, of course I’m biased, every grandma is! But I must say, he is one cute newborn. I posted a couple of images at the end of this blog post of you are interested.
White Bean & Arugula Salad with Tarragon & Wine Vinaigrette
2 cups baby arugula leaves
1 jar artichoke hearts marinated-6.5 oz (reserve liquid)
1 carrot grated (med size)
1 can Northern white beans (15 oz)
1/2 cucumber, diced (med size)
1 Tbsp olive oil
2 Tbsp white wine (chardonnay works well)
reserved juice from artichoke jar
2 Tbsp organic cane sugar or honey
1 tsp freshly chopped tarragon
sea salt & cracked black pepper to taste
In a medium size bowl place arugula and rinsed white beans. Add chopped artichoke hearts, grated carrots, and diced cucumbers. In a separate small bowl add all ingredients for vinaigrette and stir. Add to the salad mixture and lightly toss until all leaves are covered with the vinaigrette. You may chill ahead or serve immediately.
A few sweet images of my first grandson, Levi.